RAWCOLOGY BLUEBERRY CHEESECAKE
The very creamiest dairy free cheesecake bars you've ever had! Get all the antioxidant power of blueberries mixed with protein, cashews, berries and coconut. The vibrant colour and delicious taste is a feast for eyes and bellies! Topped with our gut loving, antioxidant rich Blueberry Grain Free Granola, this is a recipe to make enjoy, and repeat!
CRUST
- 220g graham wafer crackers
- 1 Tbsp coconut sugar
- 1/2 scoop protein powder
- 1 pinch sea salt
- 5 tbsp vegan butter (melted)
- Preheat the oven to 350F.
- Grease 8x8 and place parchment in the bottom of pan. Mix dry dry ingredients in a medium size bowl and then stir in melted butter and mix thoroughly.
- Press the mixture into the bottom of the pan. Bake for 10 minutes in a preheated oven. Allow it to cool completely before adding cheesecake filling.
FILLING
- 1 1/2 cup raw cashews soaked overnight
- 1/2 cup full fat coconut cream
- 1 tsp vanilla
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup melted coconut oil cooled
- 1/4 cup maple syrup (room temperature)
- 2 cup frozen strawberries & blueberries de-thawed at room temperature
- Pinch salt
Method
- In a high speed blender add all filling ingredients. Blend until smooth. Pour cream cheese filling onto the prepared crust. Tap several times to release air bubbles.
- Decorate top of cake with sliced blueberries and Rawcology Blueberry Granola. Place in the freezer and set for 4 hours or until fully set.
- Take out of the freezer and place in the fridge for approximately 4 hours before slicing into bars.
- Use a very hot knife to cut slices. Wipe your knife between each slice to keep slices clean.
- Store in the freezer and allow it to de-thaw before serving.
